Congo Stew

• servings: 8
• active time: 20 minutes
• total time: 7-9 hours

Ingredients

2-pound pork roast

1 large white onion

1 green bell pepper

2 garlic cloves

2 plum tomatoes

½ teaspoon curry powder

½ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon ground black pepper

1 teaspoon crushed red pepper

flakes

½ teaspoon ground ginger

¼ teaspoon cinnamon

1 bay leaf

1 teaspoon table salt

2 -> 4 cups chicken broth

1 tablespoon tomato paste

½ cup chunky peanut butter

Directions

1. Cut the pork into 1-inch cubes. Peel and chop the onion into ¼-inch pieces. Remove the stems and seeds from the green pepper and chop into ¼ inch pieces. Peel and mince the garlic using a sharp kitchen knife. Chop the plum tomatoes into ¼-inch pieces.

2. Brown the pork in a large skillet at medium-high heat. Add the onions, garlic, curry powder, coriander, cumin, black pepper, and crushed red pepper; stir well and cook for 1 minute. Transfer the mixture to the slow cooker. Add the ginger, cinnamon, salt, bay leaf, chicken broth, and tomato paste. Cover and cook on low setting for 6 to 8 hours.

3. Add the peanut butter and stir well to blend. Stir in the chopped tomato and bell pepper. Cover and cook on low setting for 1 hour.